Peach Plate: Ghee Indian Kitchen

The space feels contemporary and inviting, setting the stage for a relaxed yet polished dining experience

The atmosphere at Ghee’s dining room is almost identical to that of the sister location in Miami. The interior is an intentional departure from the bright colors and loud Bollywood music typically associated with Indian restaurants. The design palette leans warm and neutral, accented by antique textiles, artisan marble-inlaid tables, carved wood chairs and softly glowing Moorish lanterns. To me, the space feels contemporary and inviting, setting the stage for a relaxed yet polished dining experience.

Vegetarian Snack: Mushroom Momo is prepared with a cashew sauce and crispy chili oil. Photo credit: Ghee Indian Kitchen

A partially open kitchen adds movement to the room, and a small bar backed by red tiles showcases a curated cocktail and wine list. Try a Mo’garita, a mango-coriander-infused take on a Mexican margarita aptly named after one of the co-founders. It is one of the few places in town where you can taste India’s Sula Vineyards.

Arrive early to explore the happy hour menu (5–7 p.m.), which offers a culinary tour of India’s street food culture at affordable prices. In India, heavy snacks with tea are typical during this time, as dinner tends to go on until late. The selection includes spicy popcorn and peanuts, tikka fries, charred corn, grilled tandoori chicken and noodles, and more.

On the menu, you will find a sampling of dishes from different regions. Common in northern India, Samosa Chaat is presented deconstructed, with layers of chickpeas, a drizzle of yogurt and mint and fresh pomegranate seeds, displayed as a lively, textural dish.

From the South, a crisp dosa stuffed with spicy mashed potatoes and soupy sambar takes the stage. Indo-Chinese fried florets, coated in a sweet-tangy red pepper glaze and served with mushrooms, make up the crispy broccoli appetizer. Other globally influenced bites include a Thai-Indian fusion green papaya salad with a sweet jaggery dressing; and yellowfin tuna bhel, an inventive take on Mumbai’s beloved street food, bhel puri, where puffed rice and fried broken noodles mingle with sashimi-grade tuna, avocado and corn.

Farm-Driven Approach: Chef Niven Patel and Mo Alkassar, co-owners of FEAL Hospitality, the group behind Ghee Indian Kitchen. Photo credit: Ghee Indian Kitchen

The entrée selections cover a broad range for vegetarians, pescatarians and meat eaters alike. Kashmir-style duck biryani arrives as a fragrant, golden mosaic of subtly spiced rice, cashews, dried cherries and mint. Though duck is less common at Indian restaurants, this tender, shredded duck may be my new favorite dish in Atlanta! From the state of Kerala, lamb curry features tender lamb pieces enveloped in a coconut-forward sauce scented with turmeric. The turmeric-marinated fish reminds me of the delicate sauce from the Indian region of Goa, simmered in coconut-fennel, and is perfect with steamed basmati rice.

The smoked lamb neck is made with chickpeas, tomatoes and cinnamon. Photo credit: Ghee Indian Kitchen

Meanwhile, the most popular English interpretation of Indian food – chicken tikka masala, is lighter than typical renditions, allowing the spices – not the cream – to take center stage. Vegetarians can enjoy a feast of comforting daal makhni – creamy lentils with ginger and cardamom – or saag paneer – bright green spinach with cubes of fresh cottage cheese. Order with cumin-seasoned rice and an assortment of breads, such as soft naan and avocado bhatura.

For anyone visiting for the first time, I recommend the 13-course tasting menu, which offers a well-paced introduction to the restaurant’s philosophy and allows you to revisit favorite dishes on future visits.

Chef Patel’s commitment to a farm-driven approach anchors the menu. Many ingredients come directly from Rancho Patel, his farm in Homestead, Florida, where he cultivates produce featured throughout the Atlanta and Miami locations. One standout example is farm patra, a Gujarati dish made with rolled taro leaves and chickpea batter.

For dessert, the sticky date cake, enriched with jaggery toffee and warm spices, pairs with an assertive ginger ice cream that delivers heat and sweetness in equal measure. The chai ice cream sandwich, framed by iconic Indian brand Parle-G biscuits, offers a charming tribute to my childhood flavors.

What resonates most with me is that Ghee embraces Indian culinary traditions without compromising its integrity. It offers refinement without pretension, presenting time-honored dishes and regional classics through a thoughtful, modern lens. For Atlanta diners seeking a location suitable for hosting visitors, celebrating milestones or simply enjoying a memorable night out, Ghee fills a long-standing void.